Years ago, a college friend suggested we eat at K-Paul’s Louisiana Kitchen, chef Paul Prudhomme’s original restaurant.
Even though, I thought this restaurant was a tourist trap, my meal at K-Paul’s was one of the most memorable I’ve ever had.
In particular, I recall a rich, decadent pasta dish — similar to fettuccine Alfredo, but made with crawfish. It was otherworldly.
So, here is my approximation of that dish, as best as I can remember it. My recipe calls for crawfish tails. If you can’t find them, you could substitute shrimp and/or crab meat.
- 3/4 pound dried pasta, such as fettuccine or pappardelle. I like a hearty, thick pasta for this thick, hearty sauce.
- 6 Tbs. unsalted butter
- 1 Tbs. Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic
- 3 scallions, finely chopped
- Handful of chive sprigs, minced
- 2 cups heavy cream
- 12 oz. cooked, peeled and deveined crawfish tails, thawed if frozen
- First, cook the pasta according to package directions. Drain in a colander and set aside.
- Melt the butter in a large skillet over medium heat. When the better has melted, add the Seafood Magic, chives and the chopped scallions and saute for a couple of minutes, stirring occasionally.
- Pour in the heavy cream, bring to a low boil and stir well.
- Simmer the sauce for 3-4 minutes, stirring or shaking the pan, until it thickens a bit.
- Add the crawfish, stir and bring back to a boil.
- Add the cooked pasta to the pan and toss to coat well, until the pasta is heated through – a couple of minutes or so.
- Serve immediately on warm plates, garnished with chive sprigs and freshly ground black pepper (optional).
Note: If you want to make this dish even more decadent, serve with freshly grated Parmigiano-Reggiano cheese.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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